Whisk together egg yolks and
70 g of the sugar in a bowl until most of the sugar
crystals have dissolved and the color becomes light
and pale.

Pour the warm milk over the egg and sugar
concoction while constantly stirring (slowly, otherwise
you will end up with foam).

Reheat the custard mix slowly
while continuously stirring/scraping the bottom of the
pot until it has noticeably thickened and coats the
back of a spoon or heatproof rubber spatula, but do
not let it boil.

Remove from heat and let cool down.

Meanwhile prepare the strawberry puree:
Coarsely chop the fruits, sprinkle with the remaining
sugar and lemon juice and let rest for a few minutes
before you process them with a handheld blender until
the puree is smooth.

Separate about 50 g in an extra,
small bowl and chill in the fridge (covered) for later.

Once the custard is cooled down, add
the strawberry puree, the crème double as well
as the heavy creme and stir well. Season to taste
with a good aged balsamic vinegar (don't overdo it,
you only want a pleasant hint) and refrigerate until
chilled.

Pour the custard into an ice cream
maker and freeze according to the manufacturer's instructions.

Transfer to a plastic container when done and layer
it with tablespoons of the remaining strawberry puree.